1 Two-crust pie crust; unbaked
3 tb Salad or olive oil
1 md Onion; sliced
3 Carrots; pared, sliced
1 ts Dried thyme
1/4 ts Dried basil
1 lb Turkey breast; in chunks or
3 c Cut-up turkey meat (can be
-white and dark mixed)
1/4 ts White pepper
1/4 lb Fresh or canned mushrooms;
-sliced very thick
1 c Dry white wine
1/4 c Proscuitto; sliced thin
12 Pitted green olives
1 Egg; lightly beaten
Line 9 inch pie pan with pastry. Reserve half of dough for top crust.
To make filling: Saut? onion, carrot. thyme and basil in hot oil for 1
minute. Add turkey; cook, stirring occasionally. for about 10 minutes. Add
pepper and mushrooms; cook 1 minute longer. Stir in 1/2 cup wine and cook
another 2 minutes. Preheat oven to 375 degrees. Line the pie shell with 1/2
the prosciutto; pour in the turkey mixture. Add olives; cover with
remaining prosciutto. Roll the other half of the pie crust, making a hole
in the center for a steam vent. Cover the pie with this crust. Fold edge of
upper crust under edge of bottom crust; pinch edges to seal. Brush surface
lightly with beaten egg. Bake 25 minutes; pour remaining 1/2 cup wine
through steam vent. Bake an additional 25 minutes. Serve hot or cold.
The all time favorite of baked turkey is a must but this pie is a
revelation to behold.
From A Taste of Louisiana. Downloaded from Glen’s MM Recipe Archive,
Yields
6 Servings